WALTHAM® Centre for Pet Nutrition, FreebyLane, Waltham-on-the-Wolds, Melton Mowbray, Leicestershire LE14 4RT, UK.
J Comp Physiol B. 2013 May;183(4):525-36. doi: 10.1007/s00360-012-0727-y. Epub 2012 Dec 12.
We investigated the ability of domestic cats to regulate the macronutrient composition of their diet when provided with foods that differed not only in macronutrient content but also in texture and moisture content, as typically found in the main forms of commercially manufactured cat foods. Cats were provided with foods in different combinations (1 wet + 3 dry; 1 dry + 3 wet; 3 wet + 3 dry) in three separate experiments. Within each experiment cats were offered the wet and dry food combinations in two (naïve and experienced) diet selection phases where all the foods were offered simultaneously, separated by a phase in which the foods were offered sequentially in 3-day cycles in pairs (1 wet with 1 dry). Using nutritional geometry we demonstrate convergence upon the same dietary macronutrient composition in the naïve and experienced self-selection phases of each experiment as well as over the course of the 3-day cycles in the pair-wise choice phase of each experiment. Furthermore, even though the dietary options were very different in each of these experiments the macronutrient composition of the diets achieved across all experiments were remarkably similar. These results indicate that a mammalian obligate carnivore, the domestic cat, is able to regulate food selection and intake to balance macronutrient intake despite differences in moisture content and textural properties of the foods provided.
我们研究了家猫在提供不同宏量营养素组成的食物时,调节其饮食宏量营养素组成的能力,这些食物不仅在宏量营养素含量上有所不同,而且在质地和水分含量上也有所不同,这在商业制造的主要猫食形式中很常见。在三个单独的实验中,家猫被提供不同组合的食物(1 种湿粮+3 种干粮;1 种干粮+3 种湿粮;3 种湿粮+3 种干粮)。在每个实验中,家猫在两个(新手和有经验的)饮食选择阶段中被提供湿粮和干粮组合,所有食物同时提供,在这两个阶段之间,食物在 3 天的周期中以配对的形式顺序提供(1 种湿粮与 1 种干粮配对)。使用营养几何,我们证明了在每个实验的新手和有经验的自我选择阶段,以及在每个实验的配对选择阶段的 3 天周期中,家猫的饮食宏量营养素组成都趋于相同。此外,尽管在这些实验中每个实验的饮食选择都非常不同,但所有实验中达到的饮食宏量营养素组成非常相似。这些结果表明,作为一种哺乳动物专性肉食动物,家猫能够调节食物选择和摄入,以平衡宏量营养素的摄入,尽管提供的食物在水分含量和质地特性上存在差异。